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Old 04-08-2008, 06:10 AM
otis otis is offline
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Default brisket; fat side up or down?

I have always cooked (and been advised) to cook briskets with the fat side up; just yesterday I ran across a a cooking method that says to cook fat side down..is this the best way?

thanks, Otis
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Old 04-08-2008, 06:37 AM
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This is one of the longest-running debates in BBQ. It's about a 50/50 split from everyone I've asked.

There is no one, true answer. Do what works best for you on your pit.

I cook fat side down so that the fat cap protects the meat from the rising heat. Some folks cook fat side up, believing that the fat runs down and bastes the meat as it cooks.
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Old 04-08-2008, 06:38 AM
serialgriller serialgriller is offline
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this is the smoking version of the old ford vs. chevrolet question. don't know that one way is any better than the other, it's just whatever works for you. i'm a graduate of the Gordo School of Brisket Trimming, so most of the fat cap is gone when i'm done trimming. whatever fat is left though gets cooked fat side down.
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Old 04-08-2008, 06:58 AM
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For many years I cooked fat side down. Occasionally the meat side would dry out and be hard and stringy. For the past three years I have been cooking fat side down and it's come moist and tender every time. No more dried out stringy flat side. Like what was previously said it's an old debate and a matter of personal preference. Try it both ways several times and go with what works best for you. Good luck.
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Old 04-08-2008, 06:59 AM
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I cooked fat side up this weekend on a 15 plus pound brisket. Came out great.
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Old 04-08-2008, 07:36 AM
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Quote:
Originally Posted by HFD26 View Post
For many years I cooked fat side down. Occasionally the meat side would dry out and be hard and stringy. For the past three years I have been cooking fat side down and it's come moist and tender every time. No more dried out stringy flat side. Like what was previously said it's an old debate and a matter of personal preference. Try it both ways several times and go with what works best for you. Good luck.
HFD26, in you second statement did you mean fat side up?
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Old 04-08-2008, 07:41 AM
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I put the fat towards the heat. If the brisket is on my bottom shelf, it goes fat down because most of the heat comes from the hot air flowing from the firebox. If it is on my top shelf, it goes fat side up because the brisket is so close to the top of the chamber, it really feels that radiant heat from the steel.

I came to those practices by cooking some briskets and paying attention to what happened. Just do the same and see what works best for you.


TL
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Old 04-08-2008, 07:51 AM
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Quote:
Originally Posted by serialgriller View Post
this is the smoking version of the old ford vs. chevrolet question. don't know that one way is any better than the other, it's just whatever works for you. i'm a graduate of the Gordo School of Brisket Trimming, so most of the fat cap is gone when i'm done trimming. whatever fat is left though gets cooked fat side down.
It'll help you sleep at night if you tell some more of Gordo's secrets
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Old 04-08-2008, 08:05 AM
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Quote:
Originally Posted by PitBull View Post
HFD26, in you second statement did you mean fat side up?
Yea, I got that turned around.
I ment to say For years I cooked fat side up, and for the past few years I have switched to fat side down. Thanks Pit Bull.
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Old 04-08-2008, 09:19 AM
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Quote:
Originally Posted by MI smoke View Post
It'll help you sleep at night if you tell some more of Gordo's secrets
i would, 'cept that he told me he'd have to kill me.
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